Red Beans & Rice Egg Rolls

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Here is a very interesting spin on two cuisines – Cajun and Chinese. I know the concept of marrying two cuisines is known as fusion and is so in. I think that marrying two cuisines while retaining the essence of the original is the goal. In this case, this is a Cajun dish and the egg rolls are just another way to serve it. It was an appetizer, so it was both fun to eat and easy to serve.

The Red Beans were pureed and then mixed with the ride. This was prepared as a vegetarian recipe, no meat. I know the traditional Red Beans and Rice uses pork, actually double pork, but I do not feel any flavor is lost and it is a little healthier.

Recipe
Red Beans & Rice Egg Rolls:

1 lb of red beans
1/2 of yellow onion
1/4 of green pepper
2 celery stalks
1 tbsp olive oil
1 cup of white rice

Directions:

Saute the vegetables until soft. Boil the red beans in water for 1 1/2 – 2 hours. Drain the beans and place in a Cuisinart with the vegetables and pulse to pureed. Boil water and drop in rice, reduce to simmer, cover and let cook for about 20 minutes.

Lay out your egg roll wrappers. Place 1 heaping tbsp of the red bean puree with 2 tsp of white rice and fold together. Place in the center of the egg roll wrapper and roll the egg roll per the wrapper instructions. I used a pan with about 1″ of vegetable oil and fried on each side for 2 minutes. Finish in a 225 degree oven for 5 minutes before serving. Enjoy!

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